A cream corn that needs only a skillet to finish: bacon crisps and sage leaves brown in the fat while the shelf's cream corn heats through, then everything comes together in one pan. Rich and ready in the time it takes to boil pasta water.

Serves 2. 25 minutes, 15 at the stove.

About 270 calories a serving, 13 g protein, 39 g carbohydrate, 10 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Lay 4 slices of bacon in a cold skillet and turn the heat to medium. Cook, turning occasionally, until the edges curl and the fat renders, about 8 minutes; when the bacon is crisp, transfer it to a plate.8 min
2. Add 6 fresh sage leaves to the fat in the pan and cook over medium heat until the leaves darken and crisp at the edges, about 1 minute; scrape them out with a slotted spoon and set aside.1 min
3. Pour the entire can of cream corn into the skillet and stir; heat over medium, stirring often, until it bubbles gently at the edges and warms through, about 5 minutes. Crumble the bacon into the corn, tear the sage leaves over it, and finish with a pinch of salt and black pepper.5 min

Note Swap sage for thyme or rosemary if you have it. Leftovers keep in the fridge for three days and reheat gently with a splash of water. Serve alongside grilled chicken or over soft polenta, or spoon over toast to make it a side into supper.